Margery Daws 
Home Confectionery 



V.-, 



MARGERY DAW'S 

HOME 



CONFECTIONERY 




BRENTANO'S 

PARIS WASHINGTON 
CHICAGO LONDON 



Copyright, i8qj y 

BY 

BRENTANO'S. 



A U rights reserved. 



Press uf F. V. STRAUSS, 
108-114 Wooster St., New York. 



P RE FA CE. 



The purpose of this little volume is to provide 
practical directions for making candy in one's 
own kitchen, which shall be, in the first in- 
stance, thoroughly wholesome j in the second, 
palatable to the connoisseur j and in the third, 
economical as to cost. 

There are many people who, for various rea- 
sons, cannot obtain the finest confections, and h 
has been the aim of the author of the following 
pages to give recipes not only for the favorite 
old-fashioned sweets, but for many of the varie- 
ties of bon-bons to be found at the leading con- 
fectioners in New York, Paris and London. 

LUCY W. BOSTWLCK. 
Auburn, June, 1891. 



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CONTENTS. 



Preface, 7 

Candies requiring Cooking, 9 

Candies with Nuts, ... . . 15 

Flavored and Fruited Candies .... 19 

Candies requiring no Cooking, 26 

Frostings, 33 

Candies suited to Special Occasions and for 

the Table, , . . 36 



CANDIES REQUIRING COOKING 



CARAMELS. 

Chocolate Caramels. — Composed of one 
cupful of grated chocolate, one cupful of mo- 
lasses, one cupful of brown sugar, one cupful of 
milk, and a piece of butter the size of an 
egg. Put all the ingredients in a kettle to 
boil, adding one tablespoonful of glycerine, 
and boil fast. When nearly done add the 
chocolate. Test by dropping some of the 
mixture into cold water ; if done it will form 
into a stiff ball on contact with the water. 
When quite done, pour into buttered pans. 
Mark into blocks with the back of a knife 
when cool. 

Another Recipe. — Take one pound and a 
quarter of sugar, one-half pint of milk, three 
ounces of glucose, a pinch of cream of 
tartar, two ounces of butter, one ounce of 
chocolate, and one-half ounce of gelatine. 
Boil as in foregoing recipe, and add the 



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chocolate just before done. Dissolve the 
gelatine in the milk. Test as in first recipe. 

Vanilla Caramels. — Take one pound of 
sugar, one gill of cream, one ounce of honey, 
one-fourth teaspoonful of butter, and one- 
half a gill of hot water. Boil these ingre- 
dients until a few drops in ice-cold water 
crackle slightly on contact with the water. 
Then add a small teaspoonful of vanilla, and 
the candy is ready to pour out upon a slab or 
tin pan to cool. Cut into squares. 

CREAMS. 

French Cream. — Four cupfuls of white 
sugar, one cupful of hot water, flavor w 7 ith va- 
nilla ; put the sugar and water in a bright tin 
pan on the range, and let it boil about eight 
minutes, without stirring, and if it looks some- 
what thick, test by letting some drop from 
the spoon ; if it threads, remove the pan to 
the table, taking a small spoonful and rub- 
bing it against the side of a cake bowl ; 
should it then be creamy and easy to roll into 
a ball between the fingers, pour the whole 
into the bowl and beat rapidly with a large 



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spoon or porcelain potato-masher. If it is 
not boiled enough to cream, replace it upon 
the range, let it remain one or two minutes 
or as long as is necessary, taking care not 
to cook it too much. Add the vanilla (or 
other flavoring) as soon as it begins to cool. 
This is the foundation for all French creams. 
It can be made into rolls, and sliced off, or 
packed in plates and cut into small cubes, 
or made into any shape imitating French 
candies. A pretty form is made by coloring 
some of the cream pink, taking a piece about 
as large as a hazel nut, and pressing an 
almond meat half-way into one side, till it 
looks like a bursting kernel. In working, 
should the cream get too cold, warm it 
slightly. 

Coffee (Extract of). — Take one table- 
spoonful of coffee finely ground ; put two 
thicknesses of cheese-cloth over a tea-cup 
and place the coffee upon it ; then pour over 
the coffee half a gill of boiling water, and 
when the liquid is thoroughly filtered 
through, repeat the process. This makes a 
strong flavoring extract. 



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Chocolate Creams. — Use French cream, 
and form it into small cone-shaped balls with 
the fingers. Lay them upon oiled paper to 
harden until all are formed. Melt one 
cake of baker's chocolate by placing it in 
the oven in an earthen dish or small basin ; 
do not let it cook. To keep the chocolate 
hot, it is well to have a hot soapstone, and 
place the basin with the chocolate upon it. 
Take the balls of cream, one at a time, on a 
silver fork, pour the melted chocolate over 
them with a teaspoon, and when well cov- 
ered slip them from the fork upon oiled 
paper. 

Panache Cream. — Make the French cream 
recipe, and divide into three parts ; leaving 
one part white, color one pink with cochineal 
syrup, and the third part color brown with 
chocolate, which is done by just letting the 
cream soften and stirring in a little finely 
grated chocolate. The pink is colored by 
dropping on a few drops of cochineal syrup 
while the cream is warm and beating it in. 
Take the white cream, make a ball of it, and 
lay it upon a buttered dish, and pat it out 



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flat until about half an inch thick. If it does 
not work easily, dip the hand in alcohol. 
Take the pink cream, work in the same way 
as the white, and lay it upon the white ; then 
the chocolate in the same manner, and lay 
upon the pink, pressing all together. Trim 
the edges off smooth, leaving it in a nice 
square cake, then cut into slices or small 
cubes, as you prefer. It is necessary to work 
it all up as rapidly as possible. 

Nut Creams. — Chop up quite fine either 
almonds, hickory nuts, butternuts or English 
walnuts, and mix with French cream. Form 
into balls, bars, or flat cakes. 

OLD-FASHIONED MOLASSES CANDY. 

Take two cupfuls of molasses, one cupful of 
sugar, a piece of butter the size of a small 
egg, one tablespoonful of glycerine. Put 
these ingredients into a kettle, and boil hard 
twenty or thirty minutes ; when boiled thick, 
drop a few drops in a cup of cold water, and 
if the drops retain their shape and are brit- 
tle, it is done ; do not boil too much. Have 
pans or platters well buttered, and just be- 



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MARGERY DAW'S 



fore the candy is poured into them, stir in one- 
half teaspoonful of cream of tartar, or soda. 
If flavoring is desired, drop the flavoring on 
the top as it begins to cool, and when it is 
pulled the whole will be flavored. Pull till 
as white as desired, and draw into sticks, 
and cut with shears. 

MOLASSES TAFFY 

One cupful of molasses, one cupful of sugar, 
a piece of butter the size of an egg. Boil 
hard, and test in cold water ; when brittle, 
pour in thin cakes on buttered tins ; as it 
cools mark in squares with the back of a 
knife. 

EVERTON TAFFY. 
Boil one pound of best brown sugar in 
half a pint of water, until a little will harden 
if dropped into cold water ; then add two 
ounces of butter and boil a few moments 
until it will harden again. Flavor with lemon 
if desired. 

BUTTER SCOTCH. 
Take one pound of soft A sugar, one tea- 
cupful of water ; boil until it is brittle if 



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IS 



tested in cold water. Add two ounces of the 
best butter and boil five minutes longer. 
Pour into buttered tins and cut into small 
squares. 

Another Recipe. — Take one cupful of brown 
sugar, one-half cupful of water, one teaspoon- 
ful of vinegar and a piece of butter the size 
of a walnut. Boil about twenty minutes ; 
flavor if desired. 

SPICED CHOCOLATE. 

Take two cupfuis of brown sugar, one-half 
cupful of grated chocolate, one-half cupful of 
water, and a piece of butter. Add spice to 
taste. Boil these ingredients and when nearly 
done test by dropping a little into cold 
water. Pour into buttered pans when done. 

CANDIES WITH NUTS. 

Almond Nougat. — Take any number of 
blanched almonds, and the same bulk of 
XXX confectioners' sugar. Put the sugar 
in a saucepan, and as soon as dissolved throw 
in the almonds, stirring rapidly at the same 
time. Pour into a buttered pan and press 



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MARGERY DAW'S 



into cakes with a buttered knife, as it cools 
very quickly. 

Cocoanut Cream Drops.— Two cupfuls of 
sugar, two-thirds of a cupful of boiling water, 
one tablespoonful of glucose, and one-half 
saltspoonful of cream of tartar. Boil until 
it threads ; cool slightly and beat until it 
begins to thicken ; then stir in grated cocoa- 
nut in quantity desired. 

Cocoanut Cakes. — Take two cupfuls of 
sugar, one half cupful of water, and let them 
boil until the mixture crisps in water, or 
manage the same as French cream. Take 
off and stir till it creams ; stir in one grated 
cocoanut after the candy is beaten to a 
cream, and then shape into good-sized, thin 
cakes. Reserve about two tablespoonfuls 
of the cream, add a little cocoanut and 
enough cochineal syrup to color it pink, and 
drop a little upon the centre of the cakes. 
Work very quickly, else it will cool. 

Cocoanut Balls. — Take two cupfuls of 
sugar and one half cupful of boiling water. 
Boil until should a little be dropped into cold 
water it will crackle. Remove from the 



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fire and stir thick with grated cocoanut. 
Stir in the largest possible quantity and then 
form into balls the size and shape of a small 
egg. 

Molasses Cocoanut Cones. — Boil two 
cupfuls of molasses long enough to have it 
become brittle if dropped into cold water. 
Remove from the range and stir in three 
cupfuls of grated cocoanut. Pour into but- 
tered pans and when cool form into cones or 
balls. 

Cocoanut Pyramids. — Take two pounds 
and a half of grated cocoanut, one pound 
and a half of sugar and the white portion of 
two eggs. Boil over a slow fire until thick 
and gummy. Remove and, when cool enough 
to handle, shape into pyramids. This quan- 
tity should make about one hundred py- 
ramids. 

Chocolate Filberts. — Remove the shells 
of the filberts and roll the meat in melted 
sweetened chocolate. 

Peanut Candy. — Take two cupfuls of 
molasses, one cupful of brown sugar, one 
tablespoonful of butter and one of vinegar. 



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Put into a kettle to boil. Having cracked 
and rubbed the skin from the peanuts, put 
them into buttered pans, and when the candy 
is done pour it over the nuts. Cut into 
blocks while warm. 

Peanut Nougat. — Shell the peanuts, re- 
move the skin, break into small pieces or 
not, as preferred. Take the same bulk of 
XXX confectioners' sugar (perhaps a trifle 
more) as of peanuts. Put the sugar in a 
saucepan, and as soon as dissolved throw 
in the nuts, stirring rapidly at the same time. 
Pour into a buttered pan and press quickly 
into cakes with a buttered knife, as it cools 
very soon. 

Stirred Cream Walnuts. — Take two 
cupfuls of sugar, two-thirds of a cupful of 
boiling water, one tablespoonful of glucose, 
and one half saltspoonful of cream of tartar. 
Boil until it threads, cool slightly, and beat 
until it begins to thicken. Stir in chopped 
walnuts and drop on tins. 

Malta Walnuts. — Remove the shells of 
English walnuts, being careful to preserve 
the half meats unbroken. Dip in melted 



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sweetened chocolate and lay on waxed paper 
to dry. 

Walnut Creams. — Take a piece of French 
cream the size of a walnut, and press the 
half- meats of English walnuts well into each 
side of the piece of cream. 

FLAVORED AND FRUITED CANDIES. 

Chocolate Cherries. — Take some French 
cherries glace and treat in the same manner 
as Chocolate Creams. 

Coffee Cream Drops. — Take some French 
cream flavored with extract of coffee ; roll 
into balls the size of a walnut and press the 
half-meats of English walnuts on either side, 
as described under the heading of " Walnut 
Creams." 

Flaxseed Candy. — One pound of granu- 
lated sugar, three-fourths of a cupful of water^ 
one tablespoonful of glycerine, and flaxseed 
in quantity to suit the taste. Boil the sugar 
and water together with the glycerine, and 
when nearly done stir in the flaxseed. Pour 
into buttered pans to cool. While cooling 
mark into squares with a knife. 



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Fruit Creams. — Chop up fine a lot of 
raisins, currants, figs, and a little citron, and 
mix thoroughly through some French cream 
while quite ' warm. Make into bars or flat 
cakes. 

Hoarhound Candy.— Steep one table- 
spoonful of hoarhound (dried leaves) in half 
a cupful of water ; strain and add one pint of 
sugar and one tablespoonful of vinegar. 
Boil without stirring, test in cold water, and 
when brittle pour into buttered pans, mark- 
ing off into squares while warm, with the 
back of a knife. 

Marsh Mallows. — Take two ounces of 
powdered gum-arabic and pour over it eight 
tablespoonfuls of water, and let it soak for 
an hour ; then heat slowly over boiling water 
until the gum is dissolved. Strain through 
a cheese cloth, add about seven ounces of 
confectioners' sugar, and stir over the fire 
until white and quite stiff. This should take 
at least three-quarters of a hour. Remove 
from the range, beat quickly for, say, two 
minutes, and add a teaspoonful of vanilla. 
Pour into a tin pan previously dusted with 



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cornstarch, and set aside to cool. Cut into 
squares when cold, and roll each square in 
cornstarch and put away in boxes — tin pre- 
ferred. 

Peppermint Creams. — Take two cupfuls 
of sugar, two-thirds of a cupful of boiling 
water, one tablespoonful of glucose, and one- 
half saltspoonful of cream of tartar. Boil until 
it threads, cool slightly, and beat until it be- 
gins to thicken. Then flavor with peppermint, 
according to taste, and drop on tins. 

Another Recipe. — Prepare the cream as 
directed under the heading of " French 
Cream," flavoring liberally with essence of 
peppermint ; take small quantities and shape 
into round flat forms. 

Old-Fashioned Peppermint Drops. — 
Take some granulated sugar, and pour over 
it with a teaspoon just enough water to 
moisten it, so that it will drop from the spoon 
with difficulty. Place the sugar in a sauce- 
pan on the stove, and when thoroughly 
melted remove to the back of the range and 
stir in a handful of pulverized sugar until it 
assumes a milky appearance ; then add a 



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few drops of oil of peppermint, and drop 
quickly on oiled paper or bright tin sheets. 
Do not touch until the next day. 

Pop-Corn Balls. — Two cupfuls of molas- 
ses, one cupful of brown sugar, one tablespoon- 
ful of vinegar, and a piece of butter the size 
of a small egg. Make the candy in a large 
kettle. Take pop-corn enough to fill a four- 
quart measure, salt it, and sift it through the 
fingers that the extra salt and unpopped 
kernels may drop through. Then stir all the 
corn into the kettle that the candy will take, 
heap it on buttered platters, or make it into 
balls. 

Pop-Corn Cakes. — The preparations are 
much the same for these as for Pop-Corn 
Balls, except that the corn must be rolled 
after popping, salting and sifting. It is then 
mixed with the candy in the kettle, pressed 
into buttered tins after removal from the 
range, and cut into cakes with a sharp knife. 

Rose Drops. — These are prepared like 
peppermint drops, using rose flavoring in 
place of the oil of peppermint. 

Vanilla Syrup Candy. — Boil together as 



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HOME CONFECTIONERY. 23 

molasses candy one quart of syrup, one 
pound of granulated sugar, a small piece of 
butter, and one tablespoonful of glycerine. 
Test in cold water. Just before removing 
from the fire add a teaspoonful of soda and 
pour into buttered pans ; when partly cool 
pour vanilla upon the top, and pull as mo- 
lasses candy. It will be very white and 
delicious. Other flavors, of course, may be 
used. 

Vanilla Sugar Candy. — Take two pounds 
of granulated sugar, two-thirds of a cupful 
of water, one-third of a cupful of vinegar, a 
piece of butter the size of an egg, one table- 
spoonful of glycerine, and two teaspoonfuls 
of vanilla. Boil all except the vanilla, with- 
out stirring, twenty minutes or half an hour, 
until crisp when dropped into water. Just 
before pouring upon platters to cool, add 
a small teaspoonful of soda, or cream of tar- 
tar. After pouring upon the platters to cool, 
pour the two teaspoonfuls of vanilla over the 
top. It can then be pulled beautifully white. 
Draw it into the thickness wished, and cut 
off with shears into sticks or odd-shaped 



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MARGERY DAW'S 



drops to suit the fancy. If kept for a week 
it will become creamy. 

Vanilla Cream Toffee. — Boil over a 
quick fire one pound of granulated sugar 
with a teaspoonful of cream of tartar in a 
half pint of water, until when a little is 
dropped in some cold water it will crack. 
Pour on a buttered tin, and when cool enough 
pull until white. Flavor with vanilla or win- 
tergreen if the latter is preferred. Molasses 
toffee can be made by adding a half pint of 
molasses and a small piece of butter. 

Wintergreen Candy. — Make the candy 
the same as the vanilla, and after it is 
poured upon the platter to cool drop one 
or two teaspoonfuls of wintergreen essence 
over the top, and color pink by dropping a 
few drops of cochineal syrup either in the 
boiling candy or on the top with the flavor- 
ing. Make into sticks or kisses. 

Wintergreen Drops. — These are pre- 
pared in the manner described in the recipe 
for peppermint drops, using wintergreen to 
flavor instead of oil of peppermint. 

Wintergreen Creams. — Prepare the 



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French cream as directed, and flavor with 
wintergreen. Color pink with some cochi- 
neal syrup and form into round lozenge 
shapes. 



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MARGERY DAW'S 



RECIPES FOR CANDIES REQUIRING 
NO COOKING. 



A WORD ABOUT FRENCH CREAM. 

The following candies are made without 
boiling, rendering their preparation easier, 
and producing a confection equal to the best 
French creams. The secret lies in the sugar 
used, which is the XXX powdered or confec- 
tioners' sugar. It can be obtained at the 
large groceries. Ordinary powdered sugar, 
when rubbed between the thumb and finger, 
has a decided grain, but the confectioners' 
sugar is as fine as flour. Margery Daw 
promises absolute success if the recipes here 
given are carefully followed. These candies 
are better if allowed to stand for twenty-four 
hours before eating. 

Almond Creams. — Make an oblong roll 
of French cream and press into the side of 
it an almond meat ; or blanch and chop the 
almonds and mix them through the cream. 



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Chocolate Cream Drops. — Take French 
cream and mold into cone-shape forms with 
the fingers ; then lay the cones on waxed 
paper or a marble slab until the next day, to 
harden, or make them in the morning 
and leave until the afternoon. Melt some 
chocolate (confectioners' chocolate is the 
best) in a basin, w T hich place in another basin 
of boiling water. When melted, and the 
creams are hard enough to handle, take one 
at a time on a fork and drop into the melted 
chocolate, roll it until well covered, then slip 
from the fork upon waxed paper and put 
them aside to harden. 

Cocoanut Creams.— Take some French 
cream, and while quite soft add fresh-grated 
cocoanut to taste ; add sufficient confection- 
ers' sugar to mold into balls, and then roll 
the balls in the fresh-grated cocoanut. These 
may be colored prettily with a few drops of 
cochineal syrup and a few spoonfuls of 
grated chocolate before rolling them in the 
grated cocoanut. The cocoanut cream may 
be made into a flat cake and cut into squares 
or strips. 



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MARGERY DAW'S 



Cream Cherries. — Make a small round 
ball of French cream, cut a strip of citron 
the size of a cherry stem and put the ball of 
cream upon one end of it ; take a cherry 
glace, and cutting it in two, put one-half 
each side of the cream ball, and it will make 
a very pretty candy. They can also be made 
like walnut creams, using cherries instead of 
walnuts. 

Cream Dates. — Select perfect dates and 
with a knife remove the pit. Take a piece 
of French cream, make an oblong shape, and 
wrap the date around the cream. 

English Walnut Creams. — Make French 
cream as previously directed. Have ready 
some English walnuts, taking care not to 
break the meats. Make a ball of the cream 
about the size of a walnut and place a half- 
meat upon either side of the ball, pressing it 
into the cream. Put them away for a few 
hours to dry. 

Fig Creams. — Cut nice fresh figs into four 
or five strips, take a piece of French cream 
and roll it into a long roll in the palm of the 
hand, then with a knife cut it lengthwise and 



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lay into it one of the strips and roll the 
cream around it. 

French Vanilla Cream. — Break into a 
bowl the white of one or more eggs, as the 
quantity you wish to make requires, and add 
to it an equal quantity of cold water ; then 
stir in XXX powdered or confectioners' sugar 
until you have it stiff enough to mould into 
shape with the ringers. Flavor with vanilla 
to taste. After it is formed into balls, 
cubes, or lozenge shapes, place upon plates 
or waxed paper and put aside to dry. This 
cream is the foundation of all the French 
creams. 

French Cream with Glucose. — Take 
one tablespoonful of glucose and pour over it 
one-third of a cupful of boiling water. Add 
as much XXX confectioners' sugar as will 
make it quite stiff. Allow it to stand half 
an hour and then knead thoroughly. Flavor 
according to taste. 

Fruit Creams. — Raisins seeded, currants, 
figs and citron chopped fine, and mixed into 
French cream before the sugar is all mixed 
in, is a very nice variety. Make this into a 



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flat cake about an inch thick and cut into 
oblong pieces or inch squares. 

Lemon Drops. — Grate the rind of one 
lemon and squeeze out the juice, being care- 
ful to reject the pips. Add a pinch of tar- 
taric acid, and stir in confectioners' sugar 
until the whole is stiff enough to form into 
small balls the size of a small marble. 

Maple Sugar Cream. — Grate maple su- 
gar, mix it in quantities to suit taste with 
French cream, adding enough confectioners' 
sugar to mould into an^ shape desired. Wal- 
nut creams are sometimes made with maple 
sugar and are very nice. 

Neapolitan Creams. — Prepare some 
French cream and divide it into three parts, 
leaving one part white, color one part pink 
with a few drops of cochineal syrup, and the 
third part make brown with grated chocolate. 
Make a cake about half an inch thick of the 
white cream, which may be done with a roll- 
ing pin on a marble slab, or shaping itinto a 
flat ball and patting it to the desired thick- 
ness on a platter with the hand ; do the 
same with the pink portion and lay it upon 



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the white ; then treat the chocolate in the 
same manner, pressing all together. Trim 
the edges smooth and cut into slices or 
squares, as preferred. This is very pretty 
candy. Each layer may be flavored differ- 
ently. 

Nut Creams. — Chop almonds, hickory 
nuts, butternuts or English walnuts quite 
fine. Make the French cream, and before 
adding all the sugar, and while the cream is 
still quite soft, stir into it the nuts, and then 
form into balls, bars or squares. Three or 
four kinds of nuts may be mixed together. 

Orange Drops. — Grate the rind of one 
orange and squeeze the juice, taking care to 
reject the seeds ; add to this a pinch of tar- 
taric acid, then stir in confectioners' sugar 
until it is stiff enough to form into small 
balls the size of a small marble. This is 
delicious candy. 

Peppermint Creams. — Make the cream as 
directed for French cream, flavoring it well 
with essence of peppermint. Take small 
bits of the cream and shape into round flat 
forms. 



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Spiced Chocolate Cream. — Have some 
chocolate grated in quantity desired, as some 
prefer more than others ; add ground cinna- 
mon and cloves to taste. Mix these ingredi- 
ents into French cream and form into small 
cubes. 

Wedding - Cake Slices. — Take some 
French cream and stir into it chopped rai- 
sins, citron and candied orange peel ; add a 
few currants and mixed spices and form into 
quite a thick cake ; then take some plain 
French cream and roll into a thin cake, 
which place upon the top of the thick cake, 
to appear like icing. Put away until the 
following day, when cut into slices. 

Wintergreen Creams. — Make the cream 
as directed for French cream, flavoring with 
wintergreen essence to taste, color pink with 
cochineal syrup and form into round lozenge 
shapes. 



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FROSTINGS. 



CREAM FROSTING. 

Take the white of one egg and add to it 
an equal measure of cold water ; stir into 
this XXX powdered (or confectioners') sugar 
until it becomes of the right consistency to 
spread upon the cake. This is the simplest 
and easiest manner in which to make frost- 
ing, and has yet to be surpassed. It will re- 
main soft and creamy for several days, and 
may be cut without breaking. Flavor with 
vanilla, rose or almond. A few drops of 
cochineal syrup will produce a beautiful rose 
color. 

Boiled Frosting. — Take one pint of 
granulated sugar and moisten with water 
sufficient to dissolve it. Let it boil until it 
threads from the spoon, stirring it often. 
Beat the whites of two eggs to a stiff froth, 
place in a deep dish, and turn the boiling 
sugar over them ; beat quickly until of the 



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MARGERY DAW'S 



right consistency to spread over the cake. 
This is sufficient for two loaves. Flavor ac- 
cording to fancy. 

Caramel Frosting. — Take two cupfuls of 
granulated sugar, one cupful of sweet milk, 
and a piece of butter the size of a small egg. 
Boil hard for six minutes. Flavor with 
vanilla and stir until cold. This frosting 
may be used as filling and also for the top of 
the cake. 

Chocolate Frosting. — First prepare the 
cream frosting, and mix with it as much 
grated chocolate as you wish. Flavor with 
vanilla, 

Cocoanut Frosting. — Make the cream 
frosting and mix with it some fresh grated 
cocoanut (desiccated may be used). After 
it is spread upon the cake, scatter more 
cocoanut over it. A pretty effect is obtained 
by coloring the frosting pink or brown, and 
then sprinkling the white grated cocoanut 
oDver it. 

Golden Frosting. — Mix with the yolks 
of eggs an equal measure of cold water and 
stir in confectioners' sugar until it will spread 



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nicely upon the cake. This makes an attract- 
ive frosting for children's parties. 

Maple Sugar Frosting. — Boil one cupful 
of maple sugar and one-fourth of a cupful of 
water until it threads. Pour while hot upon the 
beaten white of one egg and beat until cold. 

Another Recipe. — Grate the maple sugar and 
mix with XXX confectioners' sugar in equal 
quantities. Mix with the white of one egg 
and some water as in cream frosting. 

Nut Frosting. — Prepare the cream frost- 
ing and mix into it nuts chopped fine in 
quantities desired. Hickory nuts, English 
walnuts or almonds, are the best for this pur- 
pose. Some prefer to place the half meats 
upon the top of the frosting rather than to 
stir them into it. 

Orange Frosting. — Grate half the rind 
of one orange, squeeze the juice, remove the 
seeds, and add a little tartaric acid to taste ; 
stir confectioners' sugar into the juice until 
thick enough to spread nicely upon the 
cake. This is very nice to spread between 
the layers of orange cake, using less sugar, 
of course, than for the top frosting. 



36 



MARGERY DAW'S 



CANDIES SUITED TO SPECIAL OCCA- 
SIONS AND FOR THE TABLE. 



Almonds (To Blanch). — Remove the 
shells, and put the almond meats into a 
bowl. Cover with boiling water, and allow 
them to cool, when the skins can easily be 
taken off. 

Almonds Roasted in Oil. — Blanch one 
pound of almonds, and pour over them two 
tablespoonfuls of olive oil. Let them stand 
for two hours, and add one dessert-spoonful 
of salt ; then brown in a quick oven. Rub 
off the salt before serving. 

Caramel Almonds. — Take one cupful of 
almonds not blanched. Put one cupful of 
sugar in a sauce-pan on the range without 
water, and let it dissolve thoroughly. Re- 
move the pan to the side of the range, and 
drop the almonds into the melted sugar one 
by one. When covered with the sugar, place 
them upon tins, or waxed paper, and put 
aside to harden. 



HOME CONFECTIONERY. 



37 



Almonds (Grilled). — Have in readiness 
one cupful of almonds blanched and dry ; 
take one cupful of sugar and one-fourth cup- 
ful of water and boil until it threads ; then 
throw in the almonds and permit them to 
cook in the syrup, stirring occasionally. 
When the almonds have changed color 
slightly remove from the fire, still stirring 
until the syrup turns to sugar, some of which 
will cling to the almonds. Serve with the 
salted almonds. 

Almonds (Salted). — First blanch some 
almonds and have them thoroughly dry ; put 
a small piece of butter with a little salt into 
a pan ; then pour in the almonds, place the 
pan in the oven, stirring from time to time to 
prevent burning. When they become light 
brown they are done. 

Chocolate Kisses. — Mix thoroughly two 
ounces of chocolate and one pound of sugar ; 
beat up the white part of two eggs and add 
to the foregoing ; then drop on a buttered 
paper and bake in a slow oven. 

Cocoanut (Desiccated). — Break the cocoa- 
nut and remove the black skin ; grate the 



38 



MARGERY DAW'S 



white meat on a coarse grater ; spread on 
tins or plates and sprinkle sugar over it if 
preferred. Place the plates in the tin oven 
or near the stove until the cocoanut becomes 
dry enough to pack in boxes. It will dry in 
twenty-four hours and is infinitely preferable 
to that usually obtainable at the grocer's. 

Dominoes. — Have sponge or plain cake 
baked in rather thin sheets and cut into 
small oblong pieces the shape of a domino, 
but a trifle larger in size. Frost the top and 
sides. When the frosting is hard, draw the 
black lines and make the dots, with a small 
brush dipped in melted chocolate. These 
are very nice for children's parties. Pink 
frosting on white, or white on pink, furnishes 
a pleasing variety. 

Fruit Glace. — Take one pint of granu- 
lated sugar and a cupful of boiling water ; 
boil until it will crack if plunged in cold 
water. Do not stir the candy while boiling 
or it will not granulate. Xuts or oranges 
may be dipped into this candy very carefully 
and then laid upon sheets of tin to harden. 

Filberts (Salted). — Remove the shells 



HOME CONFECTIONERY. 



39 



and pour boiling water over the meats. Let 
them stand until cool and take off the skins. 
Put a small piece of butter with a little salt 
in a pan and then add the filberts. Place 
the pan in a quick oven and stir often to 
prevent burning. When nicely browned they 
are quite ready. Any of the salted nuts may 
be browned by putting in a " spider " on top 
of the range, care being taken to prevent 
burning. 

Hickory Nut Macaroons. — One pound 
of powdered sugar, one pound of nuts 
chopped fine, the unbeaten white of five 
eggs, one tablespoonful of flour, two small 
teaspoonfuls of baking powder. Mix these 
ingredients together and drop from a tea- 
spoon upon buttered paper or baking tins. 
Do not put them too near each other, and 
bake a light brown in a moderate oven. 
Weigh the nuts before cracking. 

Jack Horner's Pie. — At children's parties 
this pie affords considerable amusement. 
Take a deep tin pan or wooden bowl and 
place in it one gift for each child present ; 
cover the tin with colored tissue paper inside 



4o 



MARGERY DAW'S 



and out and make a little frill of paper at 
the top. After the presents are in place, 
spread narrow strips of paper across the pa::, 
leaving openings large enough to permit the 
gifts to be drawn through. This will have 
an appearance not unlike the crust of a tart 
pie. Each gift must have a long ribbon 
attached. Cover the top of the pie with 
tissue paper, slitted in places to allow the 
ribbons attached to the gifts to be passed 
through. Additional ornamentation may be 
made with fancy papers or natural flowers. 
Each child will draw its plum by pulling a 
ribbon. 

Kisses. — Take the whites of four eggs 
and beat to a stiff froth, adding one half 
pound of powdered sugar. The more the 
eggs and sugar are beaten together the stiffer 
the confection will be. Bake in a moderate 
oven on wet paper laid upon hard-wood 
boards cut to fit the oven. 

Maple Syrup Candy. — Boil two cupfuls 
of maple syrup until it will crack if dropped 
into cold water. Just before removing from 
the fire add a piece of butter about the size 



HOME CONFECTIONERY. 



41 



of a pigeon's egg. The candy may be ren- 
dered waxy, if preferred, by shortening the 
time allowed for cooking. 

Orange Straws. — Take the peel of 
oranges and throw into cold water, boiling 
until the peel is tender. Use plenty of water 
and change after an hour's boiling, as the 
water grows very bitter. Throw the peel 
into a colander to drain, and when cool cut 
into long, narrow strips with scissors. Make 
a syrup of one pound of sugar, put in a 
pound of orange peel, and boil twenty-five 
minutes. Take the strips from the syrup 
with a fork, and place upon plates to dry in 
the tin oven, or near a stove. It may re- 
quire two days for the " straws " to dry suffi- 
ciently to pack in boxes. 



INDEX. 



PAGE 

Almond Nougat . . . . . . . . . . 15 

Almond Creams . . . . . . . . . . 26 

Almonds (Blanched) . . . . . . . . 36 

Almonds Roasted in Oil . . . . . . . . 36 

Butter Scotch . . . . . . . . . . 14 

Caramel Almonds . . . . . . , . . . 36 

Caramel Frosting- . . . . . . . . . . 33 

Chocolate Caramels . . . . . a . . 9 

Chocolate Cherries . . . . . . . . 19 

Chocolate Creams . . . . . . . . , . 12 

Chocolate Cream Drops . . . . . . . . 27 

Chocolate Filberts . . . . . . . . 17 

Chocolate Frosting . . . . . . . . 34 

Chocolate Kisses .. .. . 4 .. 37 

Chocolate (Spiced) . . . . . . . . . . 15 

Cocoanut Balls .. » ». 16 

Cocoanut Cakes .. ., . . . , 16 

Cocoanut Creams . . . . . . . . . . 27 

Cocoanut Cream Drops .. .. .. 16 

Cocoanut Frosting. . . . . . . . . . 34 



44 



INDEX. 



PAGE 

Cocoanut Pyramids . . . . . . . . 17 

Coffee Cream Drops . . . a . . § . 19 

Coffee (Extract of) . . . . . . . . 11 

Creams . . . . . . . . . . . . 10 

Cream Cherries . . . . . . . . . . 28 

Cream Dates . . ..... , . . . 28 

Cream Frosting . . . . . . . . . . 33 

Desiccated Cocoanut 37 

Dominoes . . . . . . . . . . . . 38 

English Walnut Creams 28 

Everton Taffy . . . . . . . . 14 

Fig Creams. . 28 

Flaxseed Candy . . . . . . . . . . 19 

French Cream . . . . . . . . 10, 26, 29 

French Vanilla Cream . . . . . . . . 29 

Frosting (Boiled) . . . . 33 

Fruit Creams . . . . . . . . 20, 29 

Fruit Glace. . .. 38 

Golden Frosting . . . . 34 

Grilled Almonds 37 

Hickory Nut Macaroons 39 

Hoarhound Candy. . . . . . . . . . 20 

Jack Horner's Pie.. .. .. .. .. 39 

Kisses . . . . . . . . . . . . 40 



INDEX. 



45 



PAGE 

Lemon Drops . . ■ „ . . . . . , , 30 

Malta Walnuts mm 18 

Marsh Mallows . . * . „ . , , . 0 20 

Maple Sugar Candy . . , 9 . . . . 40 

Maple Sugar Cream . , 9 9 , . . . 30 

Maple Sugar Frosting . . 35 

Molasses Candy . . . . . . . . . . 13 

Molasses Cocoanut Cones .. 17 

Molasses Taffy . . . . . . e . . . 13 

Neapolitan Creams . . . , . , . . 30 

Nut Creams. . . . . . 13, 31 

Nut Frosting 35 

Orange Drops . . D . . . . . . . 31 

Orange Frosting . . . . , . . . . . 35 

Orange Str«aws . . . . . . . . . . 41 

Panache Cream . . . . . . . , . . 12 

Peanut Candy . . . . . . . . . . 18 

Peanut Nougat . . . . . . . . . . 18 

Peppermint Creams .. .. .. ..21,31 

Peppermint Drops . . . . . . . . . . 21 

Pop-Corn Balls 21 

Pop-Corn Cakes . . . a . . . . . . 22 

Rose Drops.. .. .. .. .. 22 

Salted Almonds . . . . . . . . . . 37 



4 6 



INDEX. 



Salted Filberts 

Spiced Chocolate Cream 

Stirred Cream Walnuts 

Vanilla Cream Toffee 
Vanilla Sugar Candy 
Vanilla Syrup Candy 

Walnut Creams 
Wedding-Cake Slices 
Wintergreen Candy 
Wintergreen Creams 
Wintergreen Drops 



